Butternut Squash Pasta Soup and Crispy Pancetta

A cosy and comforting pasta soup made with butternut squash, rosemary, sage and crispy pancetta. This soup is easy to make and is full of Fall flavours, suited to a cosy night in.

We love Autumn and all the cosy, hearty dishes that come with it like our cheesy risottosolid apple crostataTuscan beef stew or a seasonal Butternut Squash Lasagna.

Another thing we eat a lot at this time of year is soup. Pasta soups are one of our favourite ways to make a simple soup more filling and substantial.

Not only does it create a hearty and good meal but the starch from the pasta creates the most good creamy texture that we crave when the temperature drops.

This recipe uses sweet butternut squash, rosemary, sage and Ditalini pasta to create the most comforting soup. It's then topped with lots of crispy pancetta and Parmigiano Reggiano – so good!

See the full recipe below including recipe tips and ingredient substitutions…and don't forget to serve it with lots of crusty bread.

Ingredient notes and substitutions

• Butternut squash – golden squash or pumpkin also works well.
• Herbs – fresh sage and rosemary add a lot of good flavour, thyme also works well although.
• Pancetta – use a good quality pancetta or guanciale if you can. If using guanciale you may want to drain some of the fat.
• Pasta – use a small pasta shape for soup such as ditalini (we love this shape because it holds up well in leftovers too) or Marghertini.
• Stock – you can use chicken or vegetable stock (we used chicken). To avoid the soup being too salty try to use low-sodium stock and add salt as needed.

Step by step photos and instructions

1. Prep the squash – trim the skin from the squash and cut it into medium-sized cubes, set aside (photo 1).
2. Fry the pancetta – fry the pancetta on medium heat until brown and crispy then remove with a slotted spoon and set aside (photos 2 and 3).

1. Fry the squash – add the cubed squash to the pancetta fat and saute for 1 minute. Add the garlic and herbs and continue to saute everything together for another 1-2 minutes (photos 4 and 5).
2. Add the stock – Next, add the stock and bring it to a simmer. Cook the squash until soft (about 10-15 minutes) (photos 6 and 7).

1. Add the pasta – when the squash is cooked, add the pasta and cook until al dente. when the pasta is ready, add half of the pancetta back into the soup and serve in bowls. Top each bowl with more crispy pancetta and Parmigiano Reggiano (photo 8).

Recipe Tips

• Consistency – depending on the pasta and type of squash you use the soup can end up on the thicker side. You can choose to serve it like this (we love it this way) or add more stock/water to loosen it.
• Creaminess – when the squash is soft we like to mash some of it using the back of a wooden spoon for a thicker, creamier consistency. You can also choose to blitz the whole soup with an immersion blender (do this before adding the pasta).
• Leftovers – leftovers will keep well in the fridge for up to 1 day (any longer and the pasta is too soft).
• How to reheat – add the soup/pasta to a pan and heat up on the stovetop. Add a splash of water if needed to loosen. Serve piping hot with more Parmigiano Reggiano on top.

More good soups to try

Soups

Lemon Chicken Orzo Soup

Soups

Minestra di Riso (Italian Rice Soup)

Pasta

Pasta e Patate (Pasta and Potatoes)

Pasta

Pasta e Ceci (Pasta with Chickpeas)

Ingredients

Makes 4 - 6 servings

• 2 lbs (900g) Butternut squash
• 7 oz (200g) Pancetta (cut into cubes or strips)
• 1 ½ cups (210g) Ditalini pasta ((can use any small pasta shape))
• 6 and 1/4 cups (1.5 litres) low-sodium chicken stock ((can also use vegetable stock))
• 2 garlic cloves (finely chopped)
• 2 sprigs Rosemary (roughly chopped)
• 5-6 sage leaves (roughly chopped)
• Parmigiano Reggiano (for serving)
• Olive oil (if needed)
• salt

Method

1. Trim the skin from the squash and cut it into 2cm (¾ inch) sized cubes. Finely chop the garlic and roughly chop both the rosemary and sage. Set it all aside.

2. Heat a large pan on a medium heat and add the pancetta. Fry until just browned and crispy then remove it with a slotted spoon and set it aside.

3. Add the cubed squash to the pancetta fat (add olive oil if needed) and saute the squash for 1 minute. Add the garlic and herbs and saute everything together for 1-2 minutes.

4. Next, add the stock and bring to a simmer. Let the squash cook in the stock, uncovered until soft (about 10-15 minutes). When the squash is soft you can use the back of a wooden spoon to break some of it up for a creamier consistency. Taste the soup just before adding the pasta and add salt if needed.

5. When the squash is ready, add the pasta and cook until al dente. When the pasta is ready, add half of the pancetta back into the soup and serve in bowls.

6. Top each bowl with more crispy pancetta and a grating of Parmigiano Reggiano.

Kitchen notes

• Consistency depending on the pasta and type of squash you use the soup can end up on the thicker side. You can choose to serve it like this (we love it this way) or add more stock/water to loosen it.
• Creaminess when the squash is soft we like to mash some of it using the back of a wooden spoon for a thicker, creamier consistency. You can also choose to blitz the whole soup with an immersion blender (do this before adding the pasta).
• Leftovers leftovers will keep well in the fridge for up to 1 day (any longer and the pasta is too soft).
• How to reheat add the soup/pasta to a pan and heat up on the stovetop. Add a splash of water if needed to loosen. Serve piping hot with more Parmigiano Reggiano on top.